Pin it This matcha halva combines the rich, nutty foundation of traditional Middle Eastern confection with the earthy notes of Japanese green tea powder. Using just five simple ingredients—tahini, sugar, matcha, water, and salt—you create a sophisticated dessert that balances sweet and savory elements perfectly.
The process involves creating a simple sugar syrup that reaches soft-ball stage, then vigorously stirring it into the matcha-infused tahini until the mixture transforms from glossy to matte. This crucial step creates the characteristic crumbly yet creamy texture that makes halva so irresistible.
After chilling for an hour, the halva firms into sliceable squares that deliver an immediate melt-in-your-mouth experience. The earthy matcha beautifully complements the sesame-rich tahini, while the touch of sea salt enhances both flavors. Each piece offers a delicate balance of sweetness with complex undertones.
I was experimenting with Middle Eastern flavors one rainy afternoon when I reached for my tahini jar and spotted the matcha tin sitting beside it. Something clicked. The nutty creaminess of tahini seemed like it would be perfect with matchas grassy brightness, and I couldnt wait to see what would happen.
My friend Sarah came over while I was testing batches, and we stood in the kitchen eating warm crumbles straight from the bowl. She said it reminded her of the halva her grandmother used to buy from the Syrian market, but with this lovely green tea twist that made it feel new again.
Ingredients
- 1 cup (250 g) tahini: Use raw, unsweetened tahini and stir it really well before measuring. The separated oils will throw off your texture if you skip this step.
- ½ cup (100 g) granulated sugar: Regular white sugar works best here. Ive tried alternatives and they mess with the crystallization.
- 2 teaspoons matcha powder: Culinary grade is perfect. Higher ceremonial grades get wasted in the cooking process, so save the expensive stuff for drinking.
- ⅓ cup (80 ml) water: This creates the syrup that brings everything together. Precision matters here.
- Pinch of fine sea salt: A little salt makes everything taste more like itself, especially with earthy matcha.
Instructions
- Prep your pan first:
- Line an 8x4 inch loaf pan with parchment paper, letting the paper hang over the long sides. Youll need those overhangs later to lift the halva out cleanly.
- Make the sugar syrup:
- Combine sugar and water in a medium saucepan over medium heat. Stir until the sugar dissolves completely, then bring it to a gentle boil without touching it. Keep going until your thermometer hits 245°F (118°C) — that soft ball stage is crucial for the right texture.
- Mix the base:
- While the syrup heats, whisk together the tahini, matcha powder, and salt in a mixing bowl until you have a smooth, uniformly green paste. Make sure theres no clumps of matcha hiding anywhere.
- Bring them together quickly:
- As soon as the syrup reaches temperature, pour it immediately into the tahini mixture. Stir vigorously with a wooden spoon. It will look scary smooth at first, then start thickening and turning matte. Keep stirring until it pulls away from the sides of the bowl, about 20 to 30 seconds.
- Set it firm:
- Scrape the mixture into your prepared pan and smooth the top quickly. Let it cool at room temperature for 10 minutes, then refrigerate for at least 1 hour until firm enough to slice cleanly.
Pin it That first successful batch came out of the fridge, and I cut through it with a sharp knife. The squares held their shape beautifully, with this gorgeous pale green color and a texture that somehow managed to be both creamy and flaky. I knew I had something special.
Understanding the Texture
Halva has this unique structure that comes from the sugar crystals forming as the syrup hits the tahini. When you stir it at the right moment, those crystals create the characteristic flaky, slightly crumbly texture that melts in your mouth. The tahini fat coats everything, keeping it from becoming hard like traditional candy.
Temperature Matters
240°F to 245°F is your sweet spot. Any lower and the halva wont set properly. Any higher and youll end up with something grainy and dry. If you dont have a thermometer, you can test by dropping a little syrup into cold water — it should form a soft, pliable ball that flattens between your fingers.
Make It Your Own
Once you master the base, halva becomes this incredible canvas for flavors. Ive tried cocoa powder for chocolate halva, rosewater for floral notes, and cinnamon for warmth. The technique stays the same — you just swap out the matcha for whatever flavor calls to you.
- Toast ¼ cup pistachios and fold them in at the end for crunch
- Try adding ½ teaspoon vanilla extract with the tahini mixture
- A drizzle of dark chocolate on top before chilling makes it extra fancy
Pin it This matcha halva has become my go-to when I need something that feels impressive but actually comes together in minutes. Hope it brings as much joy to your kitchen as it has to mine.
Recipe Q&A
- → What makes matcha halva different from traditional halva?
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Traditional halva relies solely on tahini and sugar, creating a sweet, nutty flavor profile. Matcha halva incorporates Japanese green tea powder, adding earthy, slightly vegetal notes that complement the sesame base. This fusion creates a more complex flavor while maintaining the same crumbly, melt-in-your-mouth texture that makes halva distinctive.
- → Can I adjust the matcha intensity?
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Absolutely. The recipe calls for 2 teaspoons of culinary-grade matcha for a balanced flavor. If you prefer a stronger green tea presence, increase to 2½ teaspoons. For a more subtle matcha note, reduce to 1½ teaspoons. The earthy flavor should complement rather than overpower the nutty tahini base.
- → Why does the mixture need to be stirred so vigorously?
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Vigorous stirring is the crucial step that transforms the glossy mixture into the matte, crumbly texture halva is known for. This agitation encourages sugar crystallization within the tahini matrix, creating the signature structure. Stir for 20-30 seconds until you see the mixture pull away from the bowl sides—then immediately transfer to your pan.
- → How do I know when the sugar syrup reaches soft-ball stage?
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The soft-ball stage occurs at 245°F (118°C). At this temperature, a drop of syrup placed in cold water forms a soft, pliable ball that flattens when removed. A candy thermometer provides the most accurate reading. Without one, you can test by dropping syrup into ice water—if it forms a malleable ball, you've reached the right temperature.
- → What variations can I add to this matcha halva?
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Toast pistachios or almonds and fold them in before the mixture sets for extra crunch. A teaspoon of vanilla extract enhances the sweetness. For a citrus note, add orange or lemon zest. Drizzle melted white or dark chocolate over the chilled halva before slicing. You could also swirl in additional tahini or sprinkle extra matcha powder on top for visual appeal.
- → How should I store matcha halva?
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Keep the halva refrigerated in an airtight container for up to 2 weeks. The cold temperature maintains the firm texture and prevents the sugar from becoming sticky. You can also freeze individual portions wrapped in parchment for up to 3 months. Thaw in the refrigerator before serving—it will taste just as fresh as the day you made it.
